De Buyer Mineral B French Collection 5670P vs Le Creuset Iron Handle Skillet

Had to get new pans when I bought an induction range. Treat it like cast iron and you'll be very happy with it.

Get the pan hot, add the fat and then brown your meat or veggies. Wait till the food is easy to lift away, then turn whatever you're cooking. You cannot turn the food instantly like you do with a cheap pan, you have to wait until the food easily releases and is ready to be turned. Cheap pans cook extremely quickly because they don't have good heat distribution

I am not a trained chef but do enjoy cooking. The bottom of this pan is not flat which causes all the cooking fat/oil to run to the edges away from the food. Maybe that is by design and preferred by some folks but it is a flaw IMHO.

For the price of this skillet you can have all the cookware you need for 3 generations. Just saying. Cast iron, needs higher heat to avoid eggs sticking, little more time in pan than non-stick. All you need is a truly smooth bottom pan (Lodge has a ridge on bottom) to use on most all cook surfaces

What they say to do is scrub the pan with very hot water, get all that protective beeswax off. There then put a millimeter of oil in the pan and bring...

While that is very likely true in 90% of the cases, it is hard to respect a company which advertises a warranty with no intention of ever standing by it. "Normal Use" is even listed as a disqualifying exigency. In short, for *some* foods like eggs, it's almost twice the hassle of using a cheap non-stick skillet which costs 1/5th as much, but that's the price of not poisoning yourself with polymers, and in some instances this pan will impart superior texture to the food it cooks. It will also look outstanding in your kitchen

5-Inch: Product was as described. Was looking to replace the pair of cheap non-stick aluminum pans I keep replacing every year or so; this is the best pan I have ever used in my life. Thick carbon steel and heavy-duty rivets. 9

These pans are, without question, the best frying pans I have ever used. I first encountered them in the care of a roommate who was gifted two of them upon graduating culinary school. The special enamel coating is unlike any pan I have ever used: it is not a traditional "non-stick", nor is it a plain cast iron. It is a unique enamel formulation that, over a short period of time, acquires a patina which offers the best of both worlds

It was just as easy to season as the carbon steel wok, and it very quickly became just as non stick as Teflon pans. Yes, it's heavy, but not as heavy as a cast iron pan of the same size, and the very thick steel in De Buyer pans means that they won't warp, which almost all my Teflon pans have done, bulging a bit in the middle (I have a gas stove). The Eiffel tower handle is a very nice touch. It doesn't get get hot and provides a good grip - and looks much better than the traditional handles on De Buyer pans

Let the eggs sit outside the fridge for 10 minutes or so to take the chill off 4. Once the pan's heated, throw in a small amount of butter or oil and let it come to temp and coat evenly 5. Add eggs The big thing is heating slowly and using fat - not sure how much the other steps help, but they can't hurt. In any case the result was great - I scrambled the eggs right in the pan and had zero sticking

I would recommend another brand that has NOTHING on the handle to avoid hot temp and having your dish towels still like glue to the handle when you go to retrieve it

I was searching for a healthy, nonstick cooking option that was durable and high quality. I decided that my health was worth the price after much research. I bought this skillet along with another ceramic product and use this one the most. I can put it on my induction stove top, I can cook in the oven, I can make quick meals and avoid sticking

This pan is sturdy and delivers as described. I purchased it as a gift for my college-age daughter who is in an apartment and she uses it mostly for fried eggs. She loves the no-stick quality and durability of the pan (no issues with seasoning it---follow the enclosed instructions) and plans to take it right through life with her. The handle is lovely

That’s also why when cooking delicate things like eggs I actually shut the burner off halfway through as the skillet will retain its heat for quite some time. 4 - I got the pan in the photos about a year ago and it cooks food just as great today as it did the first day. My pan hasn’t developed the patina that is mentioned but I tend to throw mine in the dishwasher after wiping it out which will slow that process. 5 - And being able to throw this in the dishwasher if you’re feeling extremely lazy is something you’ll never be able to do with regular cast iron